Gingerlentilsoup Recipes

FERN BERMAN'S GINGER AND LENTIL SOUP

Provided by Suzanne Hamlin

Categories dinner, soups and stews, appetizer, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

Fern Berman's Ginger And Lentil Soup image

Steps:

Put the lentils into a colander, rinse thoroughly under cool running water and set aside.
In a 6-to-8-quart or larger heavy pot, warm the 2 tabepoons olive oil over medium heat. Add the chopped onion, garlic and ginger, and saute until transparent. Add 2/3 cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water. Partly cover, and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 988 milligrams, Sugar 7 grams

Ingredients

1 pound brown lentils
2 tablespoons extra-virgin olive oil
1 large onion, chopped (1 1/2 to 2 cups)
3 to 6 cloves garlic, chopped
3 to 4 tablespoons fresh, peeled ginger root, diced or grated
3 to 4 carrots, peeled and diced
3 2/3 cups water
6 cups chicken or vegetable stock
Fine sea salt to taste
Freshly ground pepper to taste
Dashes of balsamic vinegar, to taste

GINGER LENTIL SOUP

Make and share this Ginger Lentil Soup recipe from Food.com.

Provided by dale7793

Categories Lunch/Snacks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

Ginger Lentil Soup image

Steps:

Heat the oil in a large pan over medium heat.
Add the carrots and onion and cook for 6 minutes or until softened.
Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
Add the water, lentils, and rice, and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
Stir in the sweet potatoes and salt.
Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
Stir in the spinach, and cook for 5 minutes.

Nutrition Facts : Calories 289.8, Fat 5.7, SaturatedFat 0.9, Sodium 463.6, Carbohydrate 48.9, Fiber 13.8, Sugar 5.2, Protein 12

Ingredients

2 tablespoons olive oil
2 carrots, chopped
1 onion, chopped
2 tablespoons finely chopped fresh ginger
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/8 teaspoon ground allspice
8 cups water
1 cup brown lentils, rinsed
1/2 cup brown rice
3/4 lb sweet potato, peeled and cut into chunks
1 teaspoon salt
1 cup frozen chopped spinach, thawed and squeezed dry

LENTILS WITH GINGER AND LEMON FLAVOR

Provided by Pierre Franey

Categories easy, lunch, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Lentils With Ginger and Lemon Flavor image

Steps:

Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

2 tablespoons olive or vegetable oil
1 cup chopped onions
1 tablespoon finely chopped garlic
1 bay leaf
2 cups lentils
3 1/2 cups water
1 1-inch piece cinnamon stick
1/2 teaspoon Tabasco sauce
Juice of 1/2 lemon plus the skin and pulp
1 tablespoon grated fresh ginger
Salt to taste
1/4 cup chopped fresh coriander

CARROT, LENTIL & GINGER SOUP

Make and share this Carrot, Lentil & Ginger Soup recipe from Food.com.

Provided by Tankgirlxx

Categories Lentil

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Carrot, Lentil & Ginger Soup image

Steps:

Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
Puree in blender in batches.
Return to pot heat through and serve.

Nutrition Facts : Calories 249.8, Fat 2.8, SaturatedFat 0.6, Sodium 884.7, Carbohydrate 41.2, Fiber 16.3, Sugar 9.9, Protein 16.5

Ingredients

2 liters chicken broth
1 medium onion, diced
1 1/4 kg carrots, peeled & chopped
1/2 medium zucchini
1 cup almond milk or 1 cup cow's milk
2 teaspoons pepper
2 inches ginger, peeled n diced
5 garlic cloves, diced
4 bay leaves
5 teaspoons ground cumin
1 teaspoon dried chili
280 g split red lentils, rinsed
3 teaspoons paprika
1 teaspoon turmeric
2 teaspoons ground coriander

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